Australia is the third largest exporter of red lentils into the Indian subcontinent. In order to improve Australia’s position in the global market, it is necessary to establish both the nutritional and medicinal value of the product. There are many factors that affect the bioavailability of nutrients in red lentils, such anti-nutritive factors include the presence of phenolic compounds, phytates, and protease inhibitors. These anti-nutritional factors may be influenced directly by cropping, processing and storage. Furthermore, the antioxidant compounds of the lentil are predominantly found in the seed coat which is discarded during processing. Hence, this research will characterise the differences in both nutritional and antioxidant properties in Australian and Canadian varieties of whole red lentils.